Sunday, October 21, 2007

Butternut Squash and Acini di Pep Soup

Both of my boys woke up not feeling well. So tonight is soup night. I belong to an amazing vegetarian recipe group on yahoo. I got this recipe from their files.

Butternut Squash and Acini di Pepe Soup

8 ounces Acine di Pepe (use orzo pasta if you can't
1 butternut squash squash (about 3 pounds, split,
peeled, seeded and quartered
2 tablespoons margarine or butter
1 large onion, chopped
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrots
1 1/2 teaspoons brown sugar
6 cups vegetarian broth

Topping (optional)
1 cup non-fat or regular sour cream
1 tablespoon sugar

Cook squash in one inch of water in covered saucepan
for 15 minutes, or
until tender. Drain, cool and put back in pot. Add
onion, carrots, sugar, mace, ginger and cinnamon.
Cover and simmer gently
for 10 minutes, stirring occasionally. Cook until
vegetables are tender.

Add 3 cups of the broth and put all in a blender or
food processor and process.
Return to the pot and add remaining three cups of
broth, bring to a boil
and add pasta. Cook, stirring occasionally, for 10
minutes, or until pasta
is done. Before serving, blend sour cream and sugar in
a separate bowl.
Put dollop on top of each bowl of soup. Serve hot.

Serves 4-6

1 comment:

veggie barbie girl said...

WOW! I would love soup with sugar in it! I think I will show this to my Mom!